I'm the longest lurker ever....

Barry,

Hey there....I'm at the other extreme... I'm more of an impulse buyer... that is I will spend a couple of days of intense research on the net and get it.

I think you need to set a goal of say... Friday. On Friday you should plan on ordering a Cookshack smoker.

If it helps... I usually like to get the top of the line product when given a choice. I looked at the AmeriQ and I was willing and ready to get it but I just couldn't see where I really needed those features at the price difference.. So I got the 055... I love stainless.... I have no regrets.

That being said I certainly would have utilized those features on the AmeriQ just last night while I was babysitting a chunk of meat.

Get the 055 and spend the difference on your kids for a nice weekend vacation!

Like the Nike commercial... Just do it.

Put a sticky on the fridge.....or the computer screen..... Buy smoker by Friday...

Richard

Thanks for the comments Richard... the 50/55 is high on my list... I'm still tempted by the AQ... I just tried to call CS to find out what lead times are on units... but couldn't talk to anyone... I sent an email, hopefully I'll get a response.

Ok, good idea... Friday it is... really... you've set my goal!

Thanks for the inspiration!
Barry

I second the 055/050. It has the capacity for larger crowds, yet it cooks for my family of 4 on a regular basis. I would love the features of the Amerique, but the 55 does everything I need it to do.
Heck, even the 008 is large enough for most large cooks. I still vote for the 055, though. You can hang full racks (may need to remove a rib or two) from the included hooks. You can easily smoke 4-5 birds or several butts at once.
Even without the electronics you won't need to tend to the 050 all that much. Once you establish rough cooking times, you will be able to let it cook without constant monitoring. I can leave 2 butts smokin' for 12 hours before I even flip my thermometers on.

I agree, go with the 055/050. It can cook plenty for the larger cooks but is also good for smaller family smokes. Like Richard said order a CS smoker by Friday IMO I would buy it directly for Cookshack. My 55 was sitting in my driveway about a week and a half after I ordered it.

BDDM,

I owned a CS55 and graduated to an AmeriQue. I enjoyed the CS55 as did our friends and family, but after buying the AmeriQue I would never look back. The AmeriQue has a higher box temperature if needed, much more control over the temperature, takes more and larger pieces of meat and a probe that leaves a smoking almost automatic.

smokemullet

I agree the 50 or 55 would be a smart choice.

If you want to do a small load and are concerned about the wild temp swings sometimes experienced, simulate a larger load with varying sized pans of water.

Hi BDDM,

The Amerique is easy to use.
Sometimes I want ribs during the week, I do all the prep work and have my wife put them in the Amerique while im at work.
When I get home there perfect.
Sometimes she will smoke butts if I need to have them done.
I have also had my dad do the same.
It's real easy to use.
The automation and larger racks are real cool features to have
Also the higher tempiture setting 300.

Anyhow you can't go wrong with a Cookshack smoker.
I have 3 and already thinking about a 4th an FEC 100 to compete in bbq competition.

Thank you,
Brian E.

A vote for the 008, it's just the right size for 99% of the cooks you'll do. And I've cooked for large crowds with it too--cooking in stages. But I can easily cook for 60 or so people in a single load.

I had an 008 and then moved up to the 055. Didn't really need the extra capacity but I figure the 055 is my last smoker. I turned down the AQ because a) I didn't really have the space for the bigger size unit, b) I didn't need all that capacity, c) I was a bit worried about problems with the controls, d) I already had a lot of extras for the 008 that would fit the 055 but not the AQ, and e) the extra cost. One thing to consider in all this is the cost of extras... A cold smoke baffle and the seafood racks, etc. They all cost more for the AQ.

Thanks for all the advice gang... There is supporting votes for all three models I'm considering... I called and talked to CS this morning for lead time info... I can have any one of them by Christmas... I called back at around 3:00 to place an order, but they closed early today, so I missed them (figures eh). I think I'm going to try and make it by Cabelas this weekend and see what they have in stock. The Amerique can't ship for a couple of weeks, so I may be pushing the time window given I want to cook for family over the holidays, which means I need to have a couple of practice runs before the real deal. In all honesty, I was going to order the AQ, but I really can't decide, I was only overbuying because I can't decide... I'm thinking I'll pick up a 50 or a 008 at Cabelas, they don't stock the AQ I don't beleive.

Thanks again, and I'm trying to work ahead of schedule (Friday, as per this thread!).

Have a nice holiday all!
Barry

I agree you can cook alot more in the Smokette than you first think you might.

I still can't get over the fact, that you've been lurking all these years and STILL don't own one.

Thanks for all the continued comments...

I know Smokin... me too... I started typing an explanation... but no excuses, it is what it is.

I called to order yesterday, but they closed at 2:00, so I missed them (good for them!). I read for a couple of hours last night here on the forum on actually cooking (not just merits of diferent models). I'll be back when I start preparing for my first cook... My wife is only half supportive of this, so I want to try and knock her socks off from the start.

Thanks all, and happy thanksgiving!
Barry

Well, for right or for wrong I went to Cabelas at lunch and picked up a model 50. The 008 was tempting, as was the AQ... in the end I agonized hard, but the model 50 seemed to be the middle ground.

Now I just need to figure out what to do with it!

Thanks for all the help!
Barry

Great move! Run to the store for a Butt/Blade package and get to smokin'. I know you've been lurking for some time...but, toss the included "cookbook" in the garbage. A wise man once said, "it's done when it's done".

Thanks for the comments Justadude!

I'm going to ask a naive question here... i've never bought a pork butt.... what exactly do I go buy.... I have the 101s printing now, and I remember it explains a butt isn't actually a butt... but I'm wondering what the label will say...

I'm a bit woried about larger cuts and those small 14x14 shelves, but there are enough positive folk around here, I'll have to take it on a leap of faith...

I've been smoking ribs in a dutch oven, and they turn out great... I can't wait to smoke some ribs soon.

Thanks,
Barry

quote:

Originally posted by BDDM:
Well, for right or for wrong I went to Cabelas at lunch and picked up a model 50. The 008 was tempting, as was the AQ... in the end I agonized hard, but the model 50 seemed to be the middle ground.

Now I just need to figure out what to do with it!

Thanks for all the help!
Barry

Barry, are you saying Cabelas had an AQ? If so, which one?

BDDM

A pork butt is usually labeled just that way, or ask the butcher. Sometimes they are labeled as pork shoulder (that's really what it is. I know, confusing, but just go with it!!!). Sometimes you'll see it as boston butt or picnic, two different parts of the shoulder.

For your first cook go for the butt, boston butt or shoulder however it is labeled. Look for 5+ lbs., not one that has been cut down to 2-3 lbs. Then follow Smokin Okies 101 for the how-to info. Good luck, have fun and congrats on your purchase - an excellent choice. I have the 50 myself.

smokenque, no, cabelas didn't have an AQ, I would have ordered that directly from CS if I had gone that way. Sorry if I miscommunicated.

Q'nMike, thanks for the explanation, I'll look for a 5lb butt.

I was reading the pork butt 101, the links at the bottom don't work. There reallyl wasn't an explanation for cooking and pre-cook treatment of the meat... am I missing something?

Thanks for all the help!
Barry

Barry, do the smoke only seasoning first.

Next, get the fattest bone-in shoulder/butt/picnic, whatever they want to call it you can find. Rub it liberally with mustard or olive oil or canola oil, then with your favorite spice mix. You can mix your own. Plenty of recipes here. Place it in the smoker with the fattest side up, close to the middle. Insert a remote thermometer probe into the thickest area of meat. Run the cable up through the smoke hole. Oh, sorry I jumped ahead. Cover the bottom of the smoker with heavy duty foil and poke a hole where the drip hole is. Be sure you have a large drippan under. Put about 4-6 ounces of wood in the woodbox, cover the top of it with heavy duty foil, be sure you have it placed correctly in the smoker around the heat element. Close the door, turn the smoker on 200 or so. Be sure it is plugged into a good circuit and if you are using an extension cord, it is good and heavy. Let it go without opening the door. It will take a few hours to get to 150 or so and might kinda stall out and even lose some temperature. That is called the 'plateau'. If you wanna crank the thermostat up to full blast at that time or not is completely up to you. It will eventually push through the plateau either way, but might take a few hours. I have had 6 pound butts to take 20+ hours so be patient, it is worth the wait. No need to stay up and wait or monitor the temp on this cut of pork. Let it go to at least 195, I go 205 sometimes. Be sure the drip pan does not run over and make a mess. When it has reached the target temp, take inside and wrap twice in heavy duty foil, towels, put in a cooler prewarmed with hot water. Allow it to rest like this until you are ready to pull it, at least 30 minutes. That will give you time to clean up the smoker. Do not clean out the seasoning. I wipe mine out with paper towels and place the racks and woodbox and drippan in the dishwasher. I clean the outside and under with kitchen spray cleaner. When you are ready, shred the pork with your hands or forks or however you can. Some use more of the spices on it after it is pulled. We like it on cheap white hotdog buns with KFC slaw on top.

I hope this helps and I did not leave anything out.

Enjoy your new toy!

GLH, Thanks for taking the time to provide such a detailed instruction... I needed that level of detail, so it is much appriciated.

Do you add wood during the cooking duration, and if so, how often?

I noticed during my smoke only run (going on now) it really seemed to get smoking hard (maybe a half hour after start), then back off to a light trickle for the duration.... but the smell of the wood burning has me eager to get a butt in their soon...

I can't find my darn remote thermometer either... ah well, I'll buy a new one, and when I find it, I'm sure I'll be glad I have it.

Thanks,
Barry

Hey man, no problem. I want folks to have at least the same enjoyment from their CS I have.

Do not open the door until the meat is done. "It is done when it is done." No need to add more wood. After a while, you will need less and less wood because of the awesome seasoning. I know it seems like not much wood, but it is not for heat, but flavor only. The CS is pretty much tight and so the meat really takes the smoke until the 'pores' close. Some folks run a preheat until the smoke color thins out and is not so yellow or brown. The almost clear smoke is the smoke you want. You just thought it quit smoking. Sometimes it looks like all steam.

Yes, you need an extra remote therm. Taylor and Polder are 2 brands to consider.

Now get up in the morning and go find that big hunk of fatty pork! Don't worry about getting it perfect the first time. You are seasoning the smoker.